Almond Cake

Recipe

Gluten-Free

Chocolate Mousse Cake

Another one that’s gluten-free

Persian Almond Cake with Cardamon and Pistachio

Clicked on this thread expecting a different kind of baking....

I hate to bake but I love eating other people’s bakes.

I baked these guys the other day (high-hydration wheat bread, nothing unusual) and they turned about as well as my bread usually does. Nothing amazing but solid. Tastes good, good crumb, fluffy but firm. I'm sharing with my kids' nanny (she bring us eggs, I bake her bread) and she wanted something that looked artisanal so I made half the batch in my dutch oven while the other went in my loaf pan.

Yesterday I decided to mix it up and try a new recipe. I went with the "Vermont Whole Wheat Oatmeal Honey Bread" recipe from King Arthur (recipe - https://www.kingarthurbaking.com/recipes/vermont-whole-wheat-oatmeal-honey-bread-recipe).

This bread turned out terribly. Didn't even bother to photograph. It tastes fine, but barely got any rise. The bulk ferment went okay enough, but the second ferment in the loaf pans did nothing. It's dense like cake. For the life of me, I cannot figure out where I went wrong. It has oats so maybe not enough water, as I know oats get thirsty. Maybe I didn't kneed it enough? I don't know.

Does anyone have any experience with KA recipes? Do they need a lot of modification?

25 minutes ago, Park Gothic said:

Does anyone have any experience with KA recipes? Do they need a lot of modification?

The couple I have tried have been solid with no modifications. But they are pretty straight-forward sourdough recipes. I think you're on the right track about the oats really messing with things. Or maybe it over-proofed. I'm barely competent with bread and mostly rely on getting lucky versus understanding how it all works.

4 minutes ago, dcbc said:

The couple I have tried have been solid with no modifications. But they are pretty straight-forward sourdough recipes. I think you're on the right track about the oats really messing with things. Or maybe it over-proofed. I'm barely competent with bread and mostly rely on getting lucky versus understanding how it all works.

lol, I feel you on the getting lucky comment. Seems to work that way for me as well.

2 hours ago, Park Gothic said:

lol, I feel you on the getting lucky comment. Seems to work that way for me as well.

A broken clock, and so forth . . .

2 hours ago, Park Gothic said:

Does anyone have any experience with KA recipes? Do they need a lot of modification?

Not in my experience. I've just followed along with their recipes

Persimmon Cardamon Cake

Recipe

If you’re trying this at home, I recommend cutting the persimmons into smaller portions than described in the recipe.

Chocolate Guinness Cake

Got bored and made some focaccia bread.

On 2/2/2026 at 4:52 PM, dcbc said:

The couple I have tried have been solid with no modifications. But they are pretty straight-forward sourdough recipes. I think you're on the right track about the oats really messing with things. Or maybe it over-proofed. I'm barely competent with bread and mostly rely on getting lucky versus understanding how it all works.

Went back to the recipe and tried again. Didn't really change anything, just kneaded it a whole lot more.

And followed it up with a second batch for a friend, tried make it prettier:

Pretty happy with how it worked out.

We made these baguettes last weekend. The challah and focaccia we made at the CIA San Antonio bread class. The class was a lot of fun if you enjoy that type thing.

So jealous. Looks awesome.